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Baked Crispy Edamame

If your looking for an easy party appetizer or a great side dish, then here you go. These soybeans baked under a Parmesan cheese crust, turn a basic frozen vegetable into a delicious snack. Crunchy on the outside and chewy in the middle. However; be warned, they are addictive. If you are making these for a party, make them shortly before the party starts, or you may end up having to make another batch, because you can’t stop nibbling. Another good tip to remember when making these delights is that toasted edamame are best when consumed on the day you roast them. They tend to loose some of their crunch the next morning. You can still eat them, but they may be more chewy than crispy. When making this recipe, make sure edemame are dry before mixing with other ingredients. I placed them on a clean dish towel and patted them dry. Making sure they are completely dry helps them get that crispy crunch that is so delicious.

Edamame also pack in a healthy punch. A 1/2 cup serving of shelled edamame contain as much fiber as 4 slices of whole wheat toast and 11 grams of protein. Step over protein bars, say hello to the new delicious high protein snack.

note: if you don’t have time for the edamame to thaw, you can speed up this process by pouring the edamame into a stainer and running it under warm water for a few seconds. Then spread the edamame on a clean dish towel and pat until dry.

Yield: roughly 2 cupsIngredients:

1 (12 oz) package frozen shelled edamame (soybeans), thawed

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

salt and pepper to taste

Directions:1. Preheat oven to 400°. Place edamame, olive oil and Parmesan cheese into medium sized mixing bowl. Stir until all edamame are coated.

2. Sprinkle with salt and pepper, again stir. Place edamame onto a baking sheet lined with parchment paper, in single layer.

3. Bake in preheated oven for 15 minutes. Stir edamame. Bake for another 5 minutes or until cheese is crispy and golden.